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Chinese spring rolls

These popular Chinese light bites, filled with chicken and crisp vegetables, are given a new twist, wrapped with filo pastry rather than the usual wonton wrappers, then baked, not deep-fried. Enjoy with a fruity chutney and an Oriental-style salad, or serve as party nibbles.

MethodPrep:1hr › Cook:15min › Ready in:1hr15min

Heat 1 tbsp of the vegetable oil with the sesame oil in a large frying pan over a moderate heat. Add the chicken and fry, stirring constantly, for about 5 minutes until almost cooked through.

Add the spring onions with the grated carrots and courgette. Stir well to mix. Cover the pan, reduce the heat to low and cook, stirring occasionally, for 4 minutes.

Stir in the bean sprouts with the water chestnuts and bamboo shoots and cook, uncovered, for a further 5 minutes, stirring occasionally. Stir in the soy sauce and sherry and season to taste. Remove from the heat.

Preheat the oven to 190°C/gas 5. Unroll the filo, keeping the sheets in a stack. Then, using a sharp knife, cut the pastry widthways into 3 strips, each measuring about 16 x 24cm. Lay these 18 strips in a stack.

Lay the top strip lengthways on the work surface and place 1 heaped tbsp of the chicken filling along the end of the strip closest to you, but not quite up to the edge. Fold the long edges of the filo over the filling, then roll up. Lightly oil the end to seal. Place the roll seam-side down on a baking sheet and brush lightly all over with oil. Repeat with the remaining filo strips and filling.

Bake the rolls for 12–15 minutes until golden and crisp. Transfer to a wire rack and allow the rolls to cool slightly before serving.

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Reviews in English (2)

made these tonight - they were very very good - Hubby wants them again today as I still have ingredients left over - I omitted the chicken last night - the pic is with the Chinese dipping sauce on them as well - this was also a big hit
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26 Feb 2017